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Cooking in Summer... - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Cooking in Summer...

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  • Cooking in Summer...

    ...is different from cooking in Winter!

    Thought I had it all sort of figured out, but no. Some friends came over for pizza, the dough turned out too wet (higher air humidity maybe?) and kept sticking to the peel all the time... one pizza in the fire, toppings of the next one rolling all over the oven floor, fire nearly goes out because of the wet dough on top of it .

    Then the oven lost heat a lot more slowly than I'm used to... and the sourdough rose a lot faster than usual... no room in the fridge to slow it down. So overrisen dough in a too hot oven. And the unbaked bread loaves spread and stuck together. Its still edible, but just not the same lovely sourdough bread I've come to know and love.

    Feels as if with the warmer temperatures I've got to learn how to cook in this oven all over again. Today was not my day!
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: Cooking in Summer...

    That sounds a lot like my last experience so you have my sympathies! Hopefully we'll both do better next time. I also sense we're not alone - maybe that should be a new thread - Worst WFO Disaster to Date - along with more cheerful news of how it all went wonderfully the next time!

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    • #3
      Re: Cooking in Summer...

      I love cooking in summer. Everything changes a lot. Most folks cant imagine changing from inside to outside but its a fact of life when humidity changes our cooking style does also. Now I cant wait t o try and mess up in a WFO. If I mess up then I can fix it next time.
      Do not meddle in the affairs of dragons, for you are crunchy and taste
      like chicken...



      My 44" oven in progress...
      __________________________
      http://www.fornobravo.com/forum/f6/s...ally-6361.html

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      • #4
        Re: Cooking in Summer...

        My own lesson for the weekend is that yard work and baking don't mix well. At least, not if you don't put a timer in your pocket or something. My bread, which I'm confident was going to be some of my best yet, was what the French would call "bien carbonisé". So I know how you feel.

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        • #5
          Re: Cooking in Summer...

          Oh dear!

          Me too... been there, done that, scraped the T-shirt off the coals. Bought a timer.

          But CajunKnight is right, messing up in a WFO is so much cooler than messing up in a regular oven.
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

          http://www.fornobravo.com/forum/f8/p...pics-2610.html
          http://www.fornobravo.com/forum/f9/p...nues-2991.html

          Comment


          • #6
            Re: Cooking in Summer...

            Blast, the temperature change seems to have thrown my baking right out!

            Here's a pic of last week's bread. Its ok, but the dough was over risen again and so oven spring wasn't much good. And another pic of this week's effort, where I reduced rising time (too much methinks) and hydration to only 55%, to counteract high air humidity... it's like eating an (admittedly very tasty) lump of lead.

            Lucky the sourdough thing worked out so well to begin with, or I'd probably be giving up by now... next week longer rising time again and maybe 58 % hydrated dough. And a greater appreciation if it does work properly...
            Attached Files
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

            Comment


            • #7
              Re: Cooking in Summer...

              Originally posted by Ed_ View Post
              My own lesson for the weekend is that yard work and baking don't mix well. At least, not if you don't put a timer in your pocket or something. My bread, which I'm confident was going to be some of my best yet, was what the French would call "bien carbonisé". So I know how you feel.
              Thats exactly why I hang a stopwatch around my neck. I've tried to bake and do lawn work on two occasions and learned my lesson. The first time i thought I could mentally time it...the result was over proofed and subsequently over baked bread. The second time I brought the stopwatch, but I set it for the exact time...well i was in the middle of something so I said "whats a few extra mins". Well a few extra minutes is a bunch of bread with scorched tops and bottoms. So bring a timer....and set it for bout 5+ minutes before your cut off time...lol.
              Oven Progress
              Bread Photos
              Oven Stand Thread

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              • #8
                Re: Cooking in Summer...

                HaHAA! Yuppeee!!

                I'm sure you'll all be very glad to hear that this week's bread turned out perfect! The trick apparently is to knead the dough and fire the oven at the same time.

                That's for 19 C anyway. It'll probably change again next week...
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                http://www.fornobravo.com/forum/f8/p...pics-2610.html
                http://www.fornobravo.com/forum/f9/p...nues-2991.html

                Comment

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